Masala Bhendi

11 Feb

Bendakaya Masala Kura


Bhendi / Okra 15 – 20
Coriander Seeds 2 tbsps
Fennel Seeds 1 tsp
Whole Red Chiles 2 – 3
Besan 1 tbsp
Dried Mango Powder 1/2 tsp


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 3
Oil 1 tbsp

Method of preparation:

Wash and pat dry bhendi.
Remove ends and chop bhendi into inch long pieces.

Dry roast coriander seeds, fennel seeds and whole red chiles until aromatic.
Cool and grind the roasted ingredients into fine paste adding enough water.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bhendi, besan, dry mango powder and masala paste.
Stir thoroughly and keep covered until bhendi is cooked and turns soft.
Serve hot with steamed rice and dollop of ghee.

Notes: Make sure bhendi is completely cooked before removing from heat.


11 Responses to “Masala Bhendi”

  1. Asha February 11, 2009 at 2:29 pm #

    Gorgeous photo, Anusha. Love the recipe with besan, will try! 🙂

  2. sanchita March 22, 2009 at 8:09 am #

    nice…………tempting…i will definitely try..

  3. juliette November 9, 2009 at 12:35 am #

    nice seems pretty tempting will definitely try the same…..

  4. Raji January 25, 2010 at 1:51 pm #

    thx for the comments guys

  5. Ruchira Tangri July 28, 2010 at 12:23 pm #


  6. Raji July 28, 2010 at 1:05 pm #


  7. tamasa August 12, 2010 at 3:48 am #

    its testy

  8. Naresh sharma September 9, 2011 at 8:28 pm #

    very tasty

  9. jyothi bala November 4, 2011 at 12:05 am #

    its ausumnnnnnnn

  10. Eswari January 25, 2013 at 6:06 am #

    Hii very nice dish…

    How to avoid the sticky ness of lady’s finger while cooking

  11. Raji February 5, 2013 at 7:46 pm #

    if you pat the lady’s finger well after washing and drying them out before cooking, stickiness shouldn’t be an issue

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